Wednesday, July 16, 2014

Sultry

If you like the sultry, exotic spices of North Africa and the Middle East, you'll like this chicken meatball sandwich. No, you'll love this chicken meatball sandwich. It's got flavor boosters in every component, and your kitchen will emit all the aromas of a Moroccan spice tent.

And please don't let the large ingredient list inhibit you, because you know if I made it- it's not hard, but it sure is delish! And there's not an ingredient in this recipe that you can't easily pick up in your local supermarket. When I'm pressed for time, I make the meatballs on day one, then put the barley salad together the day I'm ready to serve these little darlings.

Okay, lets do this with a few pictures. To make the meatballs:
Pre heat oven to 350 degrees and prepare a baking pan with cooking spray and set aside. Combine all meatball ingredients except the chicken.

Now add the chicken and combine without working the mixture too much.

Form 15 to 16 1-1/2"meatballs and place on prepared baking pan and cook 30 minutes.

To make the sauce:
While meatballs are cooking, make the sauce. In large saucepan heat oil on low. Saute onion for 5 minutes to soften. Add garlic and cook another 2 minutes more. Now add the lemon zest and olives. Cook a few minutes more. Increase heat a bit and add white wine. Cook until wine is almost evaporated and veggies/aromatics do not burn. Stir in water, tomato sauce, sugar, red pepper flakes, cinnamon, salt and pepper. Return to low simmer, cover and wait for meatballs to be ready to take a bath in the sauce. After their 30 minutes in the oven, add the meatballs to the aromatic tomato broth. Lower heat, cover and simmer another 10 minutes. Now doesn't that look yummy?

To make the salad:
Cook barley according to package directions and cool. Add the rest of the salad ingredients and toss.

To make the dressing:
Combine all ingredients in a small jar, shake to combine and pour about half the mixture on the barley salad (save the rest to drizzle on sandwiches).

I like to grill my pita rounds on both sides so they are soft, warm and toasty. Lay a handful of baby spinach leaves on the bottom of each pita round.

To each pita round, top with 3 meatballs and an extra helping of the exotic tomato sauce. Add the barley salad, a little more lemon dressing and sprinkle with cilantro sprigs. Roll up and enjoy your meal in the casbah.

I have also enjoyed this sandwich with a Roasted Garlic, Greek Yogurt and Cucumber Tzatziki Sauce. Here's a quick recipe for that:

4 comments:

Thanks so much for your comment Melissa. I hope you give this a try. If not the meatballs, maybe the salad. Because you're right- the raisins, olives and feta really wake up the tastebuds. Lovin you always, my Divine Miss M xxoo

About Me

It took me 55 years, but I've finally found the love of my life. Cooking. Smart Cooking. A few years ago I left the world of advertising and have since been looking for a replacement for my creative energy. I tried fitness training, but for once my years of wisdom weren't an asset. They were a pain in my shins and rotator cuff. However while I was in that fitness arena I became aware of the importance nourishment and tasty foods play in our lives. But who was eating healthy? Mostly nobody. So I pulled out my recipe books, did some research and began creating dishes that pleased my taste buds as well as my body. And guess what? It wasn't so bad afterall. Yeah, I cook at high temps instead of deep frying. I bake with whole grains and made the switch from milk chocolate to dark. Big sacrifices? No. Delicious recipes? Yes! And that was the beginning of my love affair with smart cooking. As a result of this passion, I became a finalist in a Cooking Light recipe cookoff/contest and have qualified and participated in the 2012 and 2013 World Food Championships in Las Vegas. Join me in the kitchen. We'll test recipes, try new techniques, and give our healthy appetites their just desserts.